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I have these white spots in my sriracha ferment. Am I doomed. Only day 3

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I have these white spots in my sriracha ferment. Am I doomed. Only day 3

I have these white spots in my sriracha ferment. Am I doomed. Only day 3

by dontgetbiggetsmall

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14 Comments

  2. Cinciboss56

    Your mash should be completely submerged. I’d toss it and start over

  3. CatShot1948

    Toss.

    In the future, I recommend fermenting the ingredients whole in large chunks. Put a weight on top to keep them completely submerged in your brine. This will keep bad stuff from getting in contact with the chiles. Blend after fermentation.

    You can ferment a mash like this, but it’s harder to keep mold off

  4. Hully1525

    Your salt ratio to weight may have been off. You’re going to have the weight Nazis saying it has to be submerged but that’s not true if the salt ratio is correct, headspace is correct and airlock is on correctly.

  6. GravyPainter

    Oxygen is the enemy. It can’t be exposed like that.

  8. TheBigJuicebox

    If you do a mash ferment, 3 things help. Make sure your salt to mash ratio is good, I have it written down but I think I do 3%. Cap the mash with a layer of salt, I do an additional 1% of the total weight sprinkled to cover the entire top. Lastly, use an airlock and don’t open the jar at all. Fermentation releases CO2 which mold can’t grow in, after the first day or two the headspace will be almost entirely CO2 and oxygen will get pushed out. Then you’re safe to let it sit for however long you desire.

    I exclusively do the mash method and have never had a ferment go wrong following these three basics.

  9. tnethacker

    You do know you can’t ferment in an open container?

  10. johnnyribcage

    This party is over. But I have to ask – 1) why the hell is the lid off, and 2) why is it so full?

  11. All-the-pizza

    Doesn’t mold have, like, roots and junk?

  13. Good-Opportunity-925

    If they are white fuzzy spots, it’s a mould of some sort and you should toss it, cut your losses and start again.

    Having zoomed in, it looks like a lot like Kahm yeast, which is harmless and can be scraped and scooped out without affecting the ferment.

  14. dreck_disp

    It’s kahm yeast. Safe to scoop out and remove. You can help prevent this by putting extra salt or even vinegar on top of the mash.

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